Ingredients for 12 servings
2 legs of lamb (about 6 pounds each) boneless
12 cloves of peeled garlic, divided
2 tablespoons good olive oil, divided
Coarse sea salt
Freshly ground black pepper
4 tablespoons minced fresh rosemary leaves, divided
Preparation
Preheat oven to 450ºF. Place rack in lower third of oven.
With a pairing knife make 6 incisions in each leg of lamb and insert a garlic clove in each.
Salt and pepper both legs.
Cover the outer leg of lamb with chopped rosemary.
Place the meat on a roaster tray covered with foil.
Sprinkle with olive oil, cover with foil and let the meat sit at room temperature for half an hour.
Roast for 1 hour 15-30 minutes until the meat reaches a temperature of 135°F (in case you want it rare), or 145°F (if you want it medium).
Remove the foil and broil for 3-5 minutes until meat is browned.
Remove from oven and place the meat on a platter. Cover with foil and let rest for about 15 minutes.
Cut with a non serrated knife and serve warm.
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